They still have a nice edge, but don't tear through the fondant any more. Pettinice fondant is really delicious. It is a great dvd!!!! I just pulled some of the Pettinice out to play with it. It smelled and felt really good. I formed a peacock body but of course it was too soft to hold the neck up. But it was really easy to smooth creases out.
I am excited to work with it. I want to do a dummy pillow cake, wedding cake with flowers and a white, gold and silver cake with a pearl white peacock on top Home Recipes. Experience the world of cake decorating like never before with Cake Central Magazine! MustangMollie Posted 3 Sep , pm.
Am I rolling out the fondant too thin? What the ideal thickness? Thanks in advance for you thoughts : P. RebecaR Posted 4 Sep , am. CakeDays Posted 4 Sep , am. MustangMollie Posted 4 Sep , am. Hi Cake Days, thanks for suggesting glycerine. I'll definitely try that! Jennicake, The first cake the pinkish one I coloured white fondant with gel colours. Thanks so much for pointing out that using a lot of food colouring can cause issues!
BatterUpCake Posted 4 Sep , am. I wonder why more folks don't use Pettinice. It's my fav of the 3 by far! Jenny BakesAlot Posted 4 Sep , am. MustangMollie Posted 4 Sep , pm. I agree BatterUpCake!
Satin Ice is yummy! CakeDays Posted 4 Sep , pm. BatterUpCake Posted 5 Sep , am. About CakeCentral. Privacy Policy Terms Of Use. Newsletter Subscribe Submit. Follow Us On. Be careful though as sugar gets very hot very quickly. If you have a particularly powerful microwave, I would suggest 5 second bursts. Dry sugarpaste that has had the air get to it is the worst! Once the air gets to it and it has dried out, it can be very hard to salvage. Similarly with out of date sugarpaste — by the time it reaches its use by date it usually goes quite hard, it becomes hard to knead and will likely crack and tear.
Another reason I have found is if the sugarpaste is too soft! Sugarpaste can be quite temperamental and if the paste is too soft, due to extreme heat in the summer, or if there has been too much liquid added to the sugarpaste through colouring or flavouring, it can be too soft and therefore it won't hold its own weight, causing it to rip or tear.
I also buy certain pastes; black, red, dark blue and dark green, already coloured for ease. Too much buttercream underneath the sugarpaste can also be a reason for tearing. This is due to the buttercream using the sugarpaste to soften. Here are some of the most common problems that you will encounter when using fondant to cover your cakes, as well as how to fix them:.
Air bubbles and bulges. That can only mean one thing: there is trapped air in between the cake and fondant. If the cake is freshly iced, you can prick the air bubble over the bulge with a scriber needle, and then press the fondant gently to flatten. If the fondant has already hardened before you saw the bulge, you can camouflage it by placing a decoration. You can prevent this problem in the first place by making sure your ball of fondant is perfectly smooth and free from any blemishes before placing it on your cake.
Before covering, make sure to pop out any air bubbles and even out any lumps and bumps from the surface by using a fondant smoother. Note that any areas that are not well adhered to the cake can be a way for the air to come in.
During the process of covering the cake, smoothen out the top center of the cake outwards, then smooth over the sides while using a fondant smoother to push out air bubbles and keep the fondant as flat as possible. Work your way down the sides, smoothing an inch at a time until you reach the bottom.
Tearing and cracking. Why does fondant tear up? You need to work fast when working with fondant. Roll the fondant a touch thicker. Freeze your cake for a bit to stiffen the structure to avoid edges cutting into fondant sheet. Another cause of bulging is air getting trapped between the fondant and the cake.
Fixing this is pretty much the same as the first type above. What I do is unroll the fondant over the cake, then without touching the fondant around the sides, start with the top surface of the cake and use a cake smoother to flatten it down. Do not wet your fingers with water, as this will cause the fondant to melt and tear further. There are many factors for fondant tearing.
From experience, here are a few tips when working with fondant: 1. Use a good quality fondant like "Satin Ice". I've made fondant about 7 times now and just about every time but once it has cracked when laying it on the cake. I've tried adding more shortening, more sugar, corn starch, letting the fondant rest before rolling, not letting the fondant rest before rolling, rolling thin, rolling thick It drives me absolutely crazy. Tip: Work with room temperature frosting - refrigerated frosting is too stiff and may tear delicate cakes during application.
Frost the sides of the cake with additional icing, using liberal portions of frosting. This will allow the spatula to glide freely across the cake. Remove excess frosting from the sides of the cake, leaving the surface smooth. Dummy cakes are created from compacted Styrofoam blocks. Though the material is compacted to provide a perfectly symmetrical shape, its texture can be coarse enough to leave lumps, ripples or tears in your fondant.
This can be prevented by wrapping the Styrofoam cake in a layer of plastic wrap prior to applying the fondant. Tearing: Tearing is often caused by the fondant drying out.
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